White Turkey Chili

 

2

cups dried navy beans (1 pound), sorted and rinsed

8

cups water

2

tablespoons chicken bouillon granules

2

tablespoons chopped fresh cilantro or parsley

2

teaspoons ground cumin

1 1/2

teaspoons dried basil leaves

1/4

teaspoon ground cloves

1/8

teaspoon ground red pepper (cayenne)

1

medium onion, chopped (1/2 cup)

4

cloves garlic, finely chopped

2

cans (4 ounces each) chopped green chilies, undrained

6

cups water

1

pound turkey breast tenderloins, cut into 1/2-inch pieces

1/2

cup shredded reduced-fat mozzarella or Cheddar cheese

• 1 Place beans and water in 4-quart Dutch oven. Soak at least 8 hours but no longer than 10 hours; drain.
• 2 Stir in remaining ingredients except turkey and cheese. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until beans are tender.
• 3 Stir in turkey. Simmer uncovered about 15 minutes or until turkey is no longer pink in center. Sprinkle with cheese.